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Post by cyberobb99 on Feb 7, 2013 9:07:40 GMT -5
Sorry I haven't been here much to elevate your appetites. I had to work on a project out of town where there was very limited internet access. I went to my friend Larry's house for the Super Bowl, and we had some fairly standard faire... chicken wings, brats, little smokies, stuffed potato skins & the like. However, I also made a Torta of rosemary ham and 3 cheeses. It's a recipe in progress, as I first conceived this a month or so ago. First, the Rosemary Ham, which must be started a couple of days before you make the rest of the dish. You guys may wish to take particular note of this as the ham that results is great for sandwiches, pizza and a host of other dishes. I went to Wally World (AKA; Walmart) and bought myself some Hormel shaved honey ham. Then I picked and washed some fresh rosemary from my winter garden. Fresh rosemary is crucial to this recipe, since a lot of the aromatics from the leaves are lost when you use dried leaves. As you can see from the photo, (which was taken after I had "aged" my ham), I simply took one piece of ham, laid it on the cutting board and put several rosemary leaves on it. Then laid another piece of ham down and more leaves until I had a stack of layers. I wrapped it up tight and put it in the fridge for 2 days underneath a heavy container to keep the layers pressed together. Ham spoils quickly after exposure to air, so don't do this more than 2 days in advance, and don't keep the ham around too long afterwards either. Here's what the finished product looks like;  Next step to follow...... |
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Post by Deleted on Feb 7, 2013 9:11:40 GMT -5
Looks great! We have a bunch of rosemary hedge next to our house and you DO NOT want to brush against or you'll smell like rosemary for days.
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Post by cyberobb99 on Feb 7, 2013 9:25:16 GMT -5
Next, I made a simple pie crust employing a suggestion of Walt's. I used 1/2 chicken butter and 1/2 shortening for my crust. I liked the result a bit better than using all chicken butter and no shortening.  and this was my pre-baked result. (Do remember to thoroughly prick you crust so that it doesn't bubble up.)  |
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Post by cyberobb99 on Feb 7, 2013 9:34:28 GMT -5
Bake your crust until firm but not browned. Next I made my filling. 2 cups cottage cheese, mixed first with 2 Tablespoons of flour 1 cup mozzarella 1 cup shredded or shaved Parmesan (but NOT grated) 3 eggs 2 Tbspns chopped parsley 2 Tbspns chopped basil 1 tspn salt 1/2 tspn pepper 4 - 5 ounces of your homemade rosemary ham, sliced into thin strips. Prepare the cottage cheese first. If you use Ricotta, eliminate the flour, which is there to help take up water from the cottage cheese that Ricotta doesn't have. Blend in the rest of your ingredients and fill your baked shell.  By lightly baking my crust first I ensure that it's done inside without being overdone outside when the rest of the pie is baked. Also, in this particular pie I don't build up the crust all the way to the edge of my pie pan..... a personal preference here. |
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Post by cyberobb99 on Feb 7, 2013 9:36:58 GMT -5
I baked this for about 45 minutes at 350, but you need to watch the pie for browning and firmness in the center. Do not over-brown the top of this pie as it will cause some flavors you won't care for. Let it sit for at least 10 minutes before slicing. Manga! |
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Post by Deleted on Feb 7, 2013 9:44:27 GMT -5
Excellent!
What's that in pyrex dish?
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Post by cyberobb99 on Feb 7, 2013 10:09:00 GMT -5
Excellent! What's that in pyrex dish? No, I baked my pie in a well-greased aluminum pie tin I got 30 years ago when I worked at the Marriott, then I slipped the pie into a decorative ceramic pie plate for the party. |
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Post by Deleted on Feb 7, 2013 10:14:23 GMT -5
Excellent! What's that in pyrex dish? No, I baked my pie in a well-greased aluminum pie tin I got 30 years ago when I worked at the Marriott, then I slipped the pie into a decorative ceramic pie plate for the party. I know that. In the last photo I partially see another dish at the top of the photo in a square pyrex dish. |
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Post by cyberobb99 on Feb 7, 2013 16:04:34 GMT -5
No, I baked my pie in a well-greased aluminum pie tin I got 30 years ago when I worked at the Marriott, then I slipped the pie into a decorative ceramic pie plate for the party. I know that. In the last photo I partially see another dish at the top of the photo in a square pyrex dish. Sorry...I misunderstood your shorthand. The pyrex on top had some loaded potato skins. Baked the spuds, scooped them out.....fried the skins an dloaded them with bacon , cheese, sour cream etc..... |
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Post by Deleted on Feb 7, 2013 16:18:31 GMT -5
I know that. In the last photo I partially see another dish at the top of the photo in a square pyrex dish. Sorry...I misunderstood your shorthand. The pyrex on top had some loaded potato skins. Baked the spuds, scooped them out.....fried the skins an dloaded them with bacon , cheese, sour cream etc..... I left out "the" before pyrex in my original post so I see what happened now. Anyway, that meal sounds delicious, especially since bacon was an ingredient.  |
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Post by Deleted on Feb 7, 2013 16:25:33 GMT -5
I left out "the" before pyrex in my original post so I see what happened now. Jerk-face..... Signed, BFQ (The MSG kid) |
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Post by Deleted on Feb 7, 2013 16:27:12 GMT -5
I left out "the" before pyrex in my original post so I see what happened now. Jerk-face..... Signed, BFQ (The MSG kid) Did you send the jerky, jerky?  |
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Post by Deleted on Feb 9, 2013 22:35:09 GMT -5
Jerk-face..... Signed, BFQ (The MSG kid) Did you send the jerky, jerky?
Nay !!!! AS IN --------> EN OH !!!!! |
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